Well not Jelly as we know it but Jelly in the sense of a fruit preserve.
Jelly is a clear or translucent fruit spread made from sweetened fruit (or vegetable) juice and set using naturally occurring pectin.
Chutney, Confit, Conserves, Fruit butter, Fruit curd, Fruit spread, Jam, Jelly and Marmalade, all of these come under the general title of ‘Fruit Preserves’.
So here ‘s my masterclass on making a Christmas preserve with images!
Christmas Apple and Cinnamon Jelly
Ingredients: 3lb 30oz cooking apples diced, thinly paired rind of 1 lemon, 2in piece of ginger root crushed, 8in cinnamon stick, roughly broken plus extra if you wish, 1lb 2oz white granulated sugar per pint of juice.
Method: Put the apples and 1 & 3/4 pints of water in a large preserving pan. Add lemon ring, ginger and cinnamon. Bring to boil, then cover pan and simmer for an hour or so until the apples are pulpy and squidgy. Spoon mixture into a jelly bag and allow top drip for about 6 hours.
Measure the juice and weigh out the correct amount of sugar. Add the sugar and bring the mixture to a slow boil stirring until the sugar has dissolved. Increase the heat to a rolling boil, then take any scum (white in colour).
Wash your jars and lids in warm soapy water then sterilise for about 20 minutes in the over on gas mark 4. Then add the mixture with use of a funnel, seal and label…a voila!
The Victorians enjoyed their preserves and here some examples:
Take fine juicy free-stone peaches, and pare and quarter them. Scald them in a very little water, drain and mash them, and squeeze the juice through a jelly-bag. To every pint of juice allow a pound of *loaf-sugar, and a few of the peach-kernels. Having broken up the kernels and boiled them by themselves for a Continue reading